Mccall & Son's Restaurant
Last inspected: Jan 29, 2026
78
Score
Public records show 10 inspections at Mccall & Son's Restaurant stretching back to 2022. The most recent report on file is from Jan 29, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around seven violations each.
The most common issue across all inspections has been “roach activity present as evidenced”, showing up three times.
That falls roughly in the middle of the pack for St. Petersburg restaurants. The full picture is one of consistent compliance.
10
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (100F - Hot Holding); sausage patties (119F - Hot Holding) Operator reheated them to 165F on stove, and added water to steam table. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-29: Sausage links (97F - Hot Holding); sausage patties (112F - Hot Holding); smothered pork chops (129F - Hot Holding); ground beef in gravy (124F - Hot Holding); salmon croquettes (129F - Hot Holding) Operator reheated all items above 165F and returned to hot holding unit. Discussed hot holding methods and different options for individual lids that might work better than the large lids they've been using to cover multiple items. Discussed adding sausage to Time as a Public Health Control. **Admin Complaint** **Corrected On-Site**
03B-01-6
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-29: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler near kitchen exit has heavy accumulation of debris and moisture in bottom of it. **Warning** - From follow-up inspection 2026-01-29: **Time Extended**
22-16-4
78
Jan 28, 2026
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall near hand wash sink in dish washing area Operator attempted to kill, but it got away. **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) operator added sani tabs several times until it got up to 200PPM. **Corrected On-Site** **Warning**
22-43-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (100F - Hot Holding); sausage patties (119F - Hot Holding) Operator reheated them to 165F on stove, and added water to steam table. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pooled eggs, French toast mix and pancake mix on Time as a Public Health Control paperwork have no time mark. **Warning**
03F-02-5
Intermediate - No soap provided at handwash sink in ware wash area. Operator put soap out. **Corrected On-Site** **Warning**
31B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler near kitchen exit has heavy accumulation of debris and moisture in bottom of it. **Warning**
22-16-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - Equipment in poor repair. Plug for 3 compartment sink does not hold water, sinks drains within minutes not allowing for proper ware washing. **Warning**
14-11-5
43
Oct 28, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (109F - Hot Holding); corn beef hash (130F - Hot Holding) Operator added more water to steam table, closure issued before I was able to retemp. **Repeat Violation** - From follow-up inspection 2025-10-28: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches under 3 compartment sink 1 live roach on floor at end of cook line under prep table - From follow-up inspection 2025-10-28: 1 live roach on wall behind 3 compartment sink **Time Extended**
35A-05-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler by kitchen exit has soiled handles with accumulation of grease and food debris - From follow-up inspection 2025-10-28: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in dining area soiled with dust - From follow-up inspection 2025-10-28: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach under three compartment sink 2 dead roaches in hallway outside restroom 1 dead roach end of cook line under prep table Operator swept area - From follow-up inspection 2025-10-28: 1 dead roach in corner of dining room floor **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2025-10-28: **Time Extended**
33-23-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers in side storage room. - From follow-up inspection 2025-10-28: **Time Extended**
14-69-4
58
Oct 27, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches under 3 compartment sink 1 live roach on floor at end of cook line under prep table
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (109F - Hot Holding); corn beef hash (130F - Hot Holding) Operator added more water to steam table, closure issued before I was able to retemp. **Repeat Violation**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish washing area blocked by storage rack. Operator moved rack. **Corrected On-Site**
31A-09-4
Basic - Dead roaches on premises. 1 dead roach under three compartment sink 2 dead roaches in hallway outside restroom 1 dead roach end of cook line under prep table Operator swept area
35A-03-4
Basic - Walls behind steam table, cook line, wnd three compartment sink are soiled with accumulated grease and food debris.
36-27-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed lettuce, cucumbers and bell peppers in reach in cooler by kitchen exit commingling with ready to eat foods. Operator rearranged so that unwashed produce is stored below ready to eat **Corrected On-Site**
08B-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment soiled with grease and food debris
23-03-4
Basic - Ice buildup in reach-in freezers in side storage room.
14-69-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in dining area soiled with dust
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler by kitchen exit has soiled handles with accumulation of grease and food debris
23-24-4
Basic - Wet wiping cloths stored in soap and sanitizer mixed together. Operator remade sanitizer buckets without soap **Corrected On-Site**
21-03-4
Basic - Floor under cook line soiled/has accumulation of debris.
36-73-4
41
Mar 24, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (123F - Hot Holding); sausage (123F - Hot Holding). Employee heated items to 178F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon dip(49F - Cold Holding); Raw fish (49F - Cold Holding). Employee placed items in deep freezer. Salmon dip 43F at 9:45am Raw fish 38F at 9:45am **Corrected On-Site**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touch money with gloves on then continue to prep food without washing hands and changing gloves. Inspector educated employee. **Corrective Action Taken**
12A-09-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water at 104F.
10-05-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Inspector educated employee. **Corrective Action Taken**
12A-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in dish area.
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
22-02-4
Basic - Current Hotel and Restaurant license not displayed. 2-1-2024 display licenses
50-09-4
37
Nov 15, 2024
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Jan 23, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled with food debris.
23-24-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
22-08-4
90
Nov 17, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager procedures .
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in back cooler.
23-03-4
70
Jun 20, 2023
Routine - Food
No violations found.
100
Dec 14, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
90
Frequently Asked Questions
When was Mccall & Son's Restaurant last inspected?
The most recent health inspection at Mccall & Son's Restaurant on file is from Jan 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mccall & Son's Restaurant?
Across the inspection record, “roach activity present as evidenced” has been cited three times, more than any other issue at Mccall & Son's Restaurant.
How does Mccall & Son's Restaurant compare to other restaurants in St. Petersburg?
Mccall & Son's Restaurant most recently scored 78 out of 100, which is about the same as the St. Petersburg average of 77.
Has Mccall & Son's Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Mccall & Son's Restaurant have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mccall & Son's Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mccall & Son's Restaurant inspected?
Based on the inspection history on file, Mccall & Son's Restaurant is inspected around three times per year on average.
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